Stuck Fermentation - w1335

[New-B-Brewer]

I'm brewing an IPA. OG was 1.074, pitched a half gallon starter of wyeast British Ale II W1335 at 69 degrees. Primary in a bucket for 1 week. Bucket was in shallow water in a plastic container with a tshirt around it in my basement. Water stayed about 68 degrees while fermentation temp got as hi as 72 during peak activity. After 1 week I transfered into secondary, dry hopped and put the carboy back in the water with a tshirt. temp dropped to 67 degrees and there has been no sign of fermentation since I transfered 4 days ago. I was out of town 2 of those days so I'm not sure what happened during that time. right now the crown on the 3 piece airlock is sitting directly on the tube so there is no presure from below at all. SG is 1.016 right now.
Thoughts on what I should do?

 

[kuphish]

Average attenuation for that yeast is 73-76%, which puts you at a FG of around 1.018-1.020. My guess is that your fermentation isn't stuck - it's done.

 

[New-B-Brewer]

interesting, I was expecting it to get to about 1.012 - I guess I don't know how to use the attenuation to pedict the FG. What is the formula for that?
I've never had a batch finish this quickly and this is the first time I've used any method to control the temp so I was not even thinking it could be done.

 

[kuphish]

interesting, I was expecting it to get to about 1.012 - I guess I don't know how to use the attenuation to pedict the FG. What is the formula for that?
I've never had a batch finish this quickly and this is the first time I've used any method to control the temp so I was not even thinking it could be done.

If the average apparent attenuation is 73%, for example, you have 27% left over. So, take your OG, in this case 74, and multiply it by .27. This yields 19.98. If the avg. apparent attenuation were 77%, you'd multiply by .23, yielding 17.02 for a beer with an OG of 1.074. Hope this helps!